初烘与理条对机制信阳毛尖秋茶品质的影响

Effect of Initial Drying and Rolling on the Quality of Machine-Processing Xinyang Maojian in Autumn

对采用不同的初烘温度、不同的理条温度以及不理条制得的信阳毛尖秋茶进行品质分析,探索初烘与理条对机制信阳毛尖秋茶品质的影响。结果表明:理条干茶外形较好;不理条干茶内质较好;初烘温度160℃,理条温度140℃,干茶综合品质较好。

Quality analysis for machine - processing Xinyang Maojian in autumn of different initial drying temperature, different rolling temperature and not rolling were applied to explore effect of initial drying and rolling on the quality of machine - processing Xinyang Maojian in autumn. The results show that： rolling is good for dry tea appearance, not rolling is good for dry tea endoplasmic; dry tea quality is best of initial drying temperature 160℃ and roiling temperature 140℃.